Recipes with vanilla extract

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

Chocolate sponge roll cake filled with vanilla whipped cream and dusted in powdered sugar. A classic Swiss-roll method built on separated eggs for a light, flexible crumb that spirals without cracking.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Scrumptious peanut butter and banana cake, everyone loves it!

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

Red velvet cake made from scratch with a buttermilk-and-vinegar tang, a whisper of cocoa, and a tender oil-based crumb. Crowned with classic cream cheese frosting for the real Southern bakery version.

Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.